CN105087308A - Process for manufacturing healthcare wine from cornus officinalis and gynostemma pentaphyllum - Google Patents
Process for manufacturing healthcare wine from cornus officinalis and gynostemma pentaphyllum Download PDFInfo
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- CN105087308A CN105087308A CN201410226831.0A CN201410226831A CN105087308A CN 105087308 A CN105087308 A CN 105087308A CN 201410226831 A CN201410226831 A CN 201410226831A CN 105087308 A CN105087308 A CN 105087308A
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Abstract
The invention relates to a process for manufacturing healthcare wine from cornus officinalis and gynostemma pentaphyllum. The process is characterized by comprising squeezing juice from cornus officinalis fruits; filtering the juice; extracting effective chemical components from the residues of the cornus officinalis fruits by the aid of ethyl alcohol; combining the effective chemical components, extract liquid of the gynostemma pentaphyllum and alcohol with one another to obtain medicinal wine; mixing the medicinal wine with rough filter liquid of wine base and ageing mixed liquid of the medicinal wine and the rough filter liquid of the wine base for 6 months to obtain wine; filtering the wine to obtain the healthcare wine with unique flavor. The rough filter liquid of the wine base is acquired from fermented glutinous rice and fermented millet.
Description
Technical field
What the present invention relates to is the technique that a kind of skunk bush and gynostemma pentaphylla make health promoting wine.
Background technology
Spirits culture is long at Chinese history, Liquor Making Technology also has thousands of years history, by the manufacturing process of the wine such as fruit wine, rice wine, yellow rice wine, medicinal liquor of white wine derives from technology, all similar, difference is that their respective formulas are different with material, also slightly different on process detail, but all be unable to do without and brewage this basic technology.
Along with the raising of health care consciousness, people think good health and a long life; One carrys out consumer demand health promoting wine, and two carry out demand just becomes market, and health promoting wine has just become popular project, and the economic chain of such health promoting wine just naturally form.But, with regard to health promoting wine heat, a lot of health promoting wine all be rare medicinal herbs, what majority was walked is a kind of help route, and similar west brandy fruit wine class health promoting wine is just relatively less.Through comparative study repeatedly, do a kind of light wild fruit type health promoting wine with skunk bush and the strand bluegrass be thick on the ground are collaborative, both solved the utilization of resource, and turn improved its health value, serve people's health thus, really a creative work highly significant.
Summary of the invention
The object of this invention is to provide the technique of a kind of skunk bush and gynostemma pentaphylla making health promoting wine.
The object of the present invention is achieved like this:
A, select ripe fresh cornel fruit, without going rotten, without disease and pest, clean, decon, send in stainless steel juice extractor and squeeze the juice, crushing juice rate 40%, obtains skunk bush juice, and the pulp robust fibre in reservation filter residue, processes in addition;
B, skunk bush juice is clarified and again filtered, transparent skunk bush juice can be obtained, for subsequent use;
C, select gynostemma pentaphyllum herb, dry, beat meal, get its powder 100% and be placed in extraction vessel, first in quality and volume ratio 1(in grams) ﹕ 10(in units of milliliter) ratio add 80% edible ethanol of 10 times of volumes, 60 DEG C are extracted 90min, can use after described edible ethanol has to pass through 0.03% activated carbon deodorization, then extracting solution is leached, again 80min is extracted in residue continuation under 80% edible ethanol uniform temp of 8 times of volumes, the third time of residue extracts and extracts 60min with 70% edible ethanol of 6 times of volumes, merge No. three extracting solutions, after again filtering, vacuum concentration is to removing edible ethanol completely, obtain mixed extraction concentrated solution for subsequent use,
D, get the full slag of skunk bush, be placed in extraction vessel, first in quality and volume ratio 1(in grams) ﹕ 10(in units of milliliter) ratio add 95% edible ethanol of 10 times of volumes, 60 DEG C are extracted 4h, can use after described edible ethanol has to pass through 0.03% activated carbon deodorization, then extracting solution is leached, again 2h is extracted in residue continuation under 85% edible ethanol uniform temp of 8 times of volumes, the third time of residue extracts and extracts 2h with 70% edible ethanol of 6 times of volumes, merge No. three extracting solutions, after again filtering, vacuum concentration is to removing edible ethanol completely, obtain mixed extraction concentrated solution for subsequent use,
The full slag of skunk bush that e, the gynostemma pentaphylla extraction concentrated solution 30% getting step c acquisition and Step d obtain extracts concentrated solution 20%, adds 50
0high quality liquor 50%, mixes, and sealing placement 30 days, becomes a kind of medicated liquor for subsequent use;
F, get glutinous rice 80%, high-quality millet 20%, add pure water, be advisable to flood raw material 5cm, make it suction moisture content, when full, with general-purpose equipment steaming process, it is cooked, with 1.5h, can cook, then trip out while hot and put in fermentor tank, to be cooled to 30 DEG C time, admix sweet wine fermentation medicinal powder 10%, allow its abundant saccharification send out alcohol, temperature controls at 28 DEG C, brewage 48h, test its alcoholic strength and reach 4 degree, when pol reaches 15 degree, can squeeze, filter, obtain wine base coarse filtration liquid for subsequent use;
G, by production 500kg this wine product, get medicated liquor 30% that step e obtains, pure skunk bush juice 20% that wine base coarse filtration liquid 50% that f step obtains, b step obtain, put into after tank mixes, determine real wine degree and the reality sugar value of mixed solution, use honey sugar addition, activated carbon treatment with 0.03% is crossed, the high quality liquor after boiling again, adjustment wine degree, reaching wine degree is 35 degree, sugar 9 grams/1000 milliliters, total acid 0.2 to 0.3 gram/100 milliliter, (in succsinic acid); In deployed liquid, add the egg white of 0.9%-1.3%, egg white first breaks into blister, pour into again and stir 4-6 minute, leave standstill clarification, ageing 4 to 6 months, carry out use siphon pipe sucking-off supernatant liquor, make it flow in the funnel being equipped with filter cloth in advance and filter, sterilizing, filling, sealing, pack and get final product.
Positively effect of the present invention is: skunk bush: nourishing liver and kidney, nourishes the liver to improve visual acuity, with controlling deficiency of kidney essence, and soreness of the waist and knees, deficiency of the liver and kindey, dizzy blurred vision, blurring of vision, hematopoiesis, hypoglycemic.Gynostemma pentaphylla: taste is sweet, bitter, property is put down, have clearing heat and detoxicating, cough-relieving apophlegmatic, anticancer, anti-old, the function of reducing blood-fat, containing more than 80 middle saponin(es, comprise ginsenoside Rg3, amino acid, 23 kinds of inorganic elementss, are used for the treatment of chronic bronchitis, infectious hepatitis, pyelitis, gastroenteritis, hyperlipidemia and hypoglycemic, antifatigue, antitumor.More than 80 kind of saponin(e, all belongs to resin Damar alcohol class formation.Wherein 6 kinds of gypenosides: Rb1, Rb2, Rd, F1, Tn-1, Tn-2 are identical with ginsenoside, 11 kinds similar, is 3 times of ginseng content.
In technique, add outstanding millet in fermentation glutinous rice, not only have additional nutrients, and more show the taste of sweet-smelling especially.Particularly juice of Fructus Hippophae is first squeezed out, carry out pure process, the local flavor of the wild deliciousness of protection skunk bush, eliminates astringent taste, improves the U.S. appropriateness of mouthfeel; In addition complete for skunk bush slag is not discarded, but carry out ethanol and extract again, remain the precious compound in slag and seed, improve its function value.Through tasting, this wine has skunk bush delicate fragrance, sweet and sour taste, pure delicious, alcoholic strength and sugariness moderate, have relaxed and joyful sense after drink.
Main nutrient composition is as follows after testing: VA:580mg/100g; Gynostemma total saponin: 130mg/100g.
This shows, normal this wine of drink has certain health-care effect.
Embodiment
Combined formulation technique describes embodiment in detail.
A, select ripe fresh cornel fruit, without going rotten, without disease and pest, clean, decon, send in stainless steel juice extractor and squeeze the juice, crushing juice rate 40%, obtains skunk bush juice, and the pulp robust fibre in reservation filter residue, processes in addition;
B, skunk bush juice is clarified and again filtered, transparent skunk bush juice can be obtained, for subsequent use;
C, select gynostemma pentaphyllum herb, dry, beat meal, get its powder 100% and be placed in extraction vessel, first in quality and volume ratio 1(in grams) ﹕ 10(in units of milliliter) ratio add 80% edible ethanol of 10 times of volumes, 60 DEG C are extracted 90min, can use after described edible ethanol has to pass through 0.03% activated carbon deodorization, then extracting solution is leached, again 80min is extracted in residue continuation under 80% edible ethanol uniform temp of 8 times of volumes, the third time of residue extracts and extracts 60min with 70% edible ethanol of 6 times of volumes, merge No. three extracting solutions, after again filtering, vacuum concentration is to removing edible ethanol completely, obtain mixed extraction concentrated solution for subsequent use,
D, get the full slag of skunk bush, be placed in extraction vessel, first in quality and volume ratio 1(in grams) ﹕ 10(in units of milliliter) ratio add 95% edible ethanol of 10 times of volumes, 60 DEG C are extracted 4h, can use after described edible ethanol has to pass through 0.03% activated carbon deodorization, then extracting solution is leached, again 2h is extracted in residue continuation under 85% edible ethanol uniform temp of 8 times of volumes, the third time of residue extracts and extracts 2h with 70% edible ethanol of 6 times of volumes, merge No. three extracting solutions, after again filtering, vacuum concentration is to removing edible ethanol completely, obtain mixed extraction concentrated solution for subsequent use,
The full slag of skunk bush that e, the gynostemma pentaphylla extraction concentrated solution 30% getting step c acquisition and Step d obtain extracts concentrated solution 20%, adds 50
0high quality liquor 50%, mixes, and sealing placement 30 days, becomes a kind of medicated liquor for subsequent use;
F, get glutinous rice 80%, high-quality millet 20%, add pure water, be advisable to flood raw material 5cm, make it suction moisture content, when full, with general-purpose equipment steaming process, it is cooked, with 1.5h, can cook, then trip out while hot and put in fermentor tank, to be cooled to 30 DEG C time, admix sweet wine fermentation medicinal powder 10%, allow its abundant saccharification send out alcohol, temperature controls at 28 DEG C, brewage 48h, test its alcoholic strength and reach 4 degree, when pol reaches 15 degree, can squeeze, filter, obtain wine base coarse filtration liquid for subsequent use;
G, by production 500kg this wine product, get medicated liquor 30% that step e obtains, pure skunk bush juice 20% that wine base coarse filtration liquid 50% that f step obtains, b step obtain, put into after tank mixes, determine real wine degree and the reality sugar value of mixed solution, use honey sugar addition, activated carbon treatment with 0.03% is crossed, the high quality liquor after boiling again, adjustment wine degree, reaching wine degree is 35 degree, sugar 9 grams/1000 milliliters, total acid 0.2 to 0.3 gram/100 milliliter, (in succsinic acid); In deployed liquid, add the egg white of 0.9%-1.3%, egg white first breaks into blister, pour into again and stir 4-6 minute, leave standstill clarification, ageing 4 to 6 months, carry out use siphon pipe sucking-off supernatant liquor, make it flow in the funnel being equipped with filter cloth in advance and filter, sterilizing, filling, sealing, pack and get final product.
Skunk bush: nourishing liver and kidney, nourishes the liver to improve visual acuity, with controlling deficiency of kidney essence, and soreness of the waist and knees, deficiency of the liver and kindey, dizzy blurred vision, blurring of vision, hematopoiesis, hypoglycemic.
Gynostemma pentaphylla: taste is sweet, bitter, property is put down, have clearing heat and detoxicating, cough-relieving apophlegmatic, anticancer, anti-old, the function of reducing blood-fat, containing more than 80 middle saponin(es, comprise ginsenoside Rg3, amino acid, 23 kinds of inorganic elementss, are used for the treatment of chronic bronchitis, infectious hepatitis, pyelitis, gastroenteritis, hyperlipidemia and hypoglycemic, antifatigue, antitumor.More than 80 kind of saponin(e, all belongs to resin Damar alcohol class formation.Wherein 6 kinds of gypenosides: Rb1, Rb2, Rd, F1, Tn-1, Tn-2 are identical with ginsenoside, 11 kinds similar, is 3 times of ginseng content.
Claims (1)
1. make a technique for health promoting wine of skunk bush and gynostemma pentaphylla, it is characterized in that being prepared from by following methods and step:
A, select ripe fresh cornel fruit, without going rotten, without disease and pest, clean, decon, send in stainless steel juice extractor and squeeze the juice, crushing juice rate 40%, obtains skunk bush juice, and the pulp robust fibre in reservation filter residue, processes in addition;
B, skunk bush juice is clarified and again filtered, transparent skunk bush juice can be obtained, for subsequent use;
C, select gynostemma pentaphyllum herb, dry, beat meal, get its powder 100% and be placed in extraction vessel, first in quality and volume ratio 1(in grams) ﹕ 10(in units of milliliter) ratio add 80% edible ethanol of 10 times of volumes, 60 DEG C are extracted 90min, can use after described edible ethanol has to pass through 0.03% activated carbon deodorization, then extracting solution is leached, again 80min is extracted in residue continuation under 80% edible ethanol uniform temp of 8 times of volumes, the third time of residue extracts and extracts 60min with 70% edible ethanol of 6 times of volumes, merge No. three extracting solutions, after again filtering, vacuum concentration is to removing edible ethanol completely, obtain mixed extraction concentrated solution for subsequent use,
D, get the full slag of skunk bush, be placed in extraction vessel, first in quality and volume ratio 1(in grams) ﹕ 10(in units of milliliter) ratio add 95% edible ethanol of 10 times of volumes, 60 DEG C are extracted 4h, can use after described edible ethanol has to pass through 0.03% activated carbon deodorization, then extracting solution is leached, again 2h is extracted in residue continuation under 85% edible ethanol uniform temp of 8 times of volumes, the third time of residue extracts and extracts 2h with 70% edible ethanol of 6 times of volumes, merge No. three extracting solutions, after again filtering, vacuum concentration is to removing edible ethanol completely, obtain mixed extraction concentrated solution for subsequent use,
The full slag of skunk bush that e, the gynostemma pentaphylla extraction concentrated solution 30% getting step c acquisition and Step d obtain extracts concentrated solution 20%, adds 50
0high quality liquor 50%, mixes, and sealing placement 30 days, becomes a kind of medicated liquor for subsequent use;
F, get glutinous rice 80%, high-quality millet 20%, add pure water, be advisable to flood raw material 5cm, make it suction moisture content, when full, with general-purpose equipment steaming process, it is cooked, with 1.5h, can cook, then trip out while hot and put in fermentor tank, to be cooled to 30 DEG C time, admix sweet wine fermentation medicinal powder 10%, allow its abundant saccharification send out alcohol, temperature controls at 28 DEG C, brewage 48h, test its alcoholic strength and reach 4 degree, when pol reaches 15 degree, can squeeze, filter, obtain wine base coarse filtration liquid for subsequent use;
G, by production 500kg this wine product, get medicated liquor 30% that step e obtains, pure skunk bush juice 20% that wine base coarse filtration liquid 50% that f step obtains, b step obtain, put into after tank mixes, determine real wine degree and the reality sugar value of mixed solution, use honey sugar addition, activated carbon treatment with 0.03% is crossed, the high quality liquor after boiling again, adjustment wine degree, reaching wine degree is 35 degree, sugar 9 grams/1000 milliliters, total acid 0.2 to 0.3 gram/100 milliliter, (in succsinic acid); In deployed liquid, add the egg white of 0.9%-1.3%, egg white first breaks into blister, pour into again and stir 4-6 minute, leave standstill clarification, ageing 4 to 6 months, carry out use siphon pipe sucking-off supernatant liquor, make it flow in the funnel being equipped with filter cloth in advance and filter, sterilizing, filling, sealing, pack and get final product.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106544228A (en) * | 2016-12-20 | 2017-03-29 | 潜山县天柱山糯米封缸酒业有限公司 | A kind of preparation technology of Fructus Corni sticky rice wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106544228A (en) * | 2016-12-20 | 2017-03-29 | 潜山县天柱山糯米封缸酒业有限公司 | A kind of preparation technology of Fructus Corni sticky rice wine |
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Application publication date: 20151125 |